Improvement of Palatability and Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Hokurikukona243 after High Pressure Treatment

Author:

Maeda Satoshi12,Kazama Yuta1,Kobayashi Atsushi1,Yamazaki Akira1,Nakamura Sumiko2,Yamaguchi Masayuki3,Maeda Hideo4,Ohtsubo Ken’ichi2

Affiliation:

1. Echigo Seika Co., Ltd.

2. Faculty of Agriculture, Niigata University

3. Institute of Crop Science, National Agriculture and Food Research Organization

4. Agricultural Research Center, National Agriculture and Food Research Organization

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Reference39 articles.

1. 1) C.Z. Yang, X.L. Shu, LL. Zhang, X.Y. Wang, H.J. Zhao, C.X. Ma, and D.X. Wu: Starch properties of mutant rice high in resistant starch. J. Agric. Food Chem., 54, 523-528 (2006).

2. 2) M. Goddard, G. Yong, and R. Marcus: The effect of amylose content on insulin and glucose responses to ingested rice. Am. J. Clin. Nutr., 39, 388-392 (1984).

3. 3) H.J. Kang, I. K.H. Wang, K.S. Kim, and H.C. Choi: Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suwon 464. J. Agric. Food Chem., 51, 6598-6603 (2003).

4. 4) T. Goda, K. Kajiya, H. Suruga, H. Tagami, and G. Livesey: Availability, fermentability, and energy value of resistant maltodextrin: modeling of short-term indirect calorimetric measurements in healthy adults. Am. J. Clin. Nutr., 83, 1321-1330 (2006).

5. 5) S. Miyazato, C.Nakagawa, Y. Kishimoto, H. Tagami, and H. Hara: Promotive effects of resistant maltodextrin on apparent absorption of calcium, magnesium, iron and zinc in rats. Eur. J. Nutr., 49, 165-171 (2010).

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